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Saag Aloo

Serves: 2 – 4 as a side Vegetarian Vegan

A hearty side dish of potatoes and spinach. We mix warming, savoury spices like cumin, mustard and asafoetida with a healthy dose of garlic and ginger.

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Try it with: Other vegetables like cauliflower or sweet potato.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Boil 300g of small new potatoes (or peeled and diced larger potatoes), and drain.
  2. Heat 2 tbsp oil in a pan and fry the contents of the pack and 1 chopped onion over a medium-high heat for 3 - 4 minutes.
  3. Add the cooked potato, 200g of chopped spinach, 2 fresh tomatoes and a pinch of salt. Fry until the spinach is tender.
  4. Season and cook for a further 2 minutes.
  5. Garnish with coriander and serve.


Spices (including MUSTARD), Garlic Flakes, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli.


Contains: MUSTARD. It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.


Per Packet Gluten Free
Fat (g)0.7
Sat Fat (g)0.2
Carb (g)8.2
Carb of which Sugars (g)1.8
Dietary Fibre (g)1.4
Protein (g)1.8
Salt (g)0.1
<strong>Cheniece</strong>, Newcastle

After boiling the potatoes I dry fry them before adding them to the spices. It helps get rid of some of the moisture, so it’s lovely and crisp.  Eat it with parathas or chapatis.

Cheniece, Newcastle

Our favourite accompaniments & top tips.